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ANZAC Biscuits

After a few weeks off for summer travel, we are starting to get things rolling again here in the Oui, Chef kitchen. To celebrate Arthas and Boris' return from their trip to Australia I decided to whip up a batch of these deliciously "Down Under" ANZAC Biscuits.

Why the funny name?

Because ANZAC stands for Australia and New Zealand Army Corps, a WWI fighting corps after which the biscuits (cookies) are named. It turns out they rose to fame because their ingredients (notably a lack of eggs) allowed them to travel well when shipped from home to soldiers on deployments in WWI. Of course, their fame might be due to the fact that they are dead simple to make and are an alluring blend of sweet, salt and crunch.

We had our first taste of these when a few of the boys' fellow travellers cooked some up as their final project prior to departing on their trip. We all found them highly addictive, the perfect goodie to welcome them back on native soil after their grueling flights home from the land of Oz.

Instructions

Line 2 baking sheets with a silpat or parchment paper and set your oven to 350℉.

Stir all dry ingredients together in a large bowl.

Gently melt the butter with the golden syrup and when fully melted add the water. Pour the liquid mix into the dry ingredients and stir with a large wooden spoon to fully incorporate.

With a spoon or small ( 1-1/2") ice cream scoop, portion the cookies onto the baking sheets so you have 12 on each sheet (the recipe will make about 3 dozen total). Gently flatten each cookie with the palm of your hand and pop them in the oven to bake for approximately 15 minutes, or until golden brown. Repeat until all the dough is used, cool the cookies on a rack when pulled from the oven.

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I started Oui, Chef a few years back as a means to chronicle my efforts to teach my kids a few things about cooking, and how their food choices over time effect not only their own health, but that of our local food